Pumpkin, spinach and haloumi salad
A gourmet salad with just five ingredients? It's possible! You won't be able to resist a second serve of this hearty, healthy dish.
- 15 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Pumpkin, spinach and haloumi salad
- 500 gram butternut pumpkin
- 200 gram haloumi, sliced
- 150 gram baby spinach leaves
- 1/2 cup cashews, toasted, chopped
- 2 tablespoon bottled french dressing
Method
Pumpkin, spinach and haloumi salad
- 1Preheat oven to 180°C. Place pumpkin on a baking tray. Spray or drizzle with oil and season to taste. Bake for 25-30 minutes until tender. Cool.
- 2Meanwhile heat frying pan over high heat. Brush haloumi with olive oil. Pan fry haloumi for 1 minute, turning once. Remove to a baking paper-lined tray.
- 3In a large bowl, arrange spinach, pumpkin, haloumi and cashews. Drizzle salad with dressing just before serving.